White Table Sugar (Sucrose)

Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

2 ozTettnanger - 4.5 AA% whole; boiled 60 min

Tettnanger

Mild, slightly spicy. 'Noble'.

.50 ozSaaz - 5.0 AA% whole; boiled 15 min

Saaz

Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

Fermentis T-58 Safbrew T-58

Fermentis T-58 Safbrew T-58

Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.